Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, sea bass pulav. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Sea bass is actually several types of fish that are perfect on the grill. Explore the many varieties of Sea bass is a lean saltwater fish that is meaty and great for grilling. The only Chilean Sea Bass recipe you'll ever need. Fish fillets are seared and served over sesame spinach Seared fillet of Chilean sea bass on top of wilted sesame spinach, drizzled with a spicy.
Sea Bass Pulav is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Sea Bass Pulav is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can have sea bass pulav using 25 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sea Bass Pulav:
- Prepare 2 Cups Basmathi rice
- Get 12 pieces Boneless Sea bass Fillets
- Get 2 Onion thinly sliced
- Get 1 Tomato chopped finely
- Take 1/2 tsp Red chilli powder
- Prepare 1/4 tsp Turmeric powder
- Take 1 tsp Coriander powder
- Get 1 tsp Fish masala powder
- Take 1 tsp Pulav powder
- Make ready 1/4 tsp Fennel powder
- Make ready 1 cup Coconut milk
- Take 2 tsp Lemon juice
- Get As needed Salt
- Make ready 2 tbsp Ghee
- Prepare 2 tbsp Oil
- Get 2 Cups water
- Get To Grind:
- Take 1 tsp Ginger Garlic paste
- Prepare 1/4 cup Coriander leaves
- Get To Marinate:
- Take 1/4 tsp Turmeric powder
- Take 1/2 tsp Chilli powder
- Make ready 1/4 tsp Pepper
- Take As needed Salt
- Make ready 1 needed Oil
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Instructions to make Sea Bass Pulav:
- Clean the fish and marinate the fish with turmeric powder, chilli powder, pepper, salt. Keep this aside for 20 to 30 minutes. Keep this aside.
- Wash the rice and soak for exactly 30 minutes. Drain it and keep aside. Soak the rice just before start frying the fish. - - Heat oil in the kadai for shallow fry. Fry the fish both sides crispy. Drain the excess oil in towel and keep aside. Grind the coriander leaves by adding 2 tbsp of water and keep aside.
- Now heat oil and 1 tbsp of ghee in wide kadai. Once hot add sliced onion and saute until turns golden colour. Now add ginger garlic paste and saute until raw smell goes off. - - After the raw smell goes off add tomato and cook until mushy. Now add chilli powder, turmeric powder, fish masala powder, pulav powder and fennel powder one by one.
- Now add coriander leaves paste, lemon juice and saute for 2 minutes. Now add the coconut milk, enough salt. Close with lid and cook for 3 to 4 minutes in low flame. - - You can cook rice in pressure cooker or rice cooker as per your choice. I used rice cooker. Add 2 cups of water and drained rice. Close with lid and cook until rice done.
- While the steaming process starts layer the fish over the rice and close the lid again. - - Once steaming process done. Transfer the fish to plate, add another tbsp of ghee to the pulav and mix it. Add the fish to the pulav and serve hot with onion cucumber raita. - - Its very yummy and healthy lunch recipe. #mycookbook
The only Chilean Sea Bass recipe you'll ever need. Fish fillets are seared and served over sesame spinach, drizzled w a. The seabass also named Centropristis striata, is a member of the family Serranidae. Also known in the as "black will," "chub," or simply sea bass, they are year-round inhabitants of the mid-Atlantic region. If you're looking for a simple recipe that really preserves the delicate flavor of sea bass, then I highly recommend you try this one.
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